Like most folks, we love to have a good soup at home in the winter. We also like to “clean up” our eating after the holidays. I created this turkey chili a couple of years ago, and it is still a family favorite.
I use Penzey Spices. We are big fans of their chili powder. For this recipe, I use one tablespoon of mild and one tablespoon of hot; you can adjust it to your family’s taste buds. I started using two cups of bone broth and one cup of low-sodium broth - like everyone else, adding protein where I can is a bonus. You can use whatever vegetables you have in your hydrator - bell peppers, celery or any other to substitute for the zucchini. Enjoy!
Ingredients
- 1.5 pounds 93% lean ground turkey
- 1/2 cup diced onion
- 1/3 tsp minced garlic
- 3/4 cup diced zucchini or squash
- 4 cups raw spinach
- 14.5 ounce can diced tomatoes
- 3 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 bay leaf
Toppings: Avocado, cheese or sour cream
Directions
- Sauté ground turkey, onion and garlic. Drain if necessary.
- Add zucchini or squash, tomatoes, broth, chili powder, cumin, salt, pepper and the bay leaf.
- Let simmer for at least half an hour.
- Add desired toppings and enjoy!